- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
Season pork chops with salt and pepper. Mix together mustard and cumin seeds; rub over pork chops on both sides. In large skillet, heat butter and half of the oil over medium-high heat; cook pork chops, turning once, until browned but still slightly pink in the middle, about 5 minutes. Transfer to plate; keep warm. Wipe out skillet.
Heat remaining oil in same skillet; cook zucchini and asparagus over medium-high heat, stirring often, until vegetables are tender but still slightly crisp, 4 to 6 minutes, adding garlic during last minute of cooking time. Remove pan from heat; stir in herbs. Serve pork chops with zucchini mixture.
Nutritional facts PER SERVING: about
- Iron 5 mg
- Fibre 4 g
- Sodium 500 mg
- Sugars 5 g
- Protein 37 g
- Calories 380
- Total fat 22 g
- Cholesterol 105 mg
- Saturated fat 7 g
- Total carbohydrate 9 g
